We’re not huge chili eaters around here. So I wasn’t super excited when I came across the recipe in the book. But then, I had a moment of inspiration…what if I used the left over Mini-Meatloafs as the base? That would save me some cooking time, and use left overs that always get forgotten in the depths of the fridge. Genius? Maybe, maybe not. But hey, we ate chili, and it was pretty darn tasty 🙂
The Recipe (makes 6 servings):
1 medium bell pepper (any color will do)
1 small onion
1 pound lean ground beef (or left over Mini-Meatloafs!)
1 can (14 1/2 oz.) crushed tomatoes
1 can (19 oz.) kidney beans (I actually left these out of my chili)
2 tablespoons chili powder
1 tablespoon ground cumin (Cumin and I do not get along, I can’t stand the smell, so omitted this too!) 🙂
1/2 teaspoon garlic powder
1 cup tomato puree
1/2 teaspoon salt
4 oz. Sharp Cheddar, grated
1 container sour cream
Green onions for garnish, optional
1. Chop the bell peppers and onions. Saute in a sauce pan until tender.
2. Add the ground beef (or Mini Meatloafs!) to the pan and cook over medium heat until no pink remains.
3. Empty the can of crushed tomatoes into the pan and stir.
4. Strain and rinse the kidney beans and add to pan.
5. Add the chili powder, cumin (yuck), garlic powder, tomato puree and salt to the meat mixture. Simmer over low heat for 20 minutes, stirring occasionally.
6. While the chili is cooking, shred the cheddar (don’t scrape your knuckles!).
7. When the chili is ready, ladle into bowls and top with grated cheddar, a dollop of sour cream, and green onions if you choose.
It may be cheating, but cheating can be yummy 🙂